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Pils

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Saturday May 2nd 2015
1.060
1.014
6.1%
57.6
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.20 lb German - Pilsner10.2 lb Pilsner 38 1.6 91.3%
0.50 lb American - Pale 2-Row0.5 lb Pale 2-Row 37 1.8 4.5%
7.50 oz German - Acidulated Malt7.5 oz Acidulated Malt 27 3.4 4.2%
11.17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 15 Boil 60 min 42.47 13.5%
1.75 oz Saaz1.75 oz Saaz Hops Pellet 3.5 Aroma 15 min 12.29 33.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Aroma 5 min 2.82 19.2%
1.75 oz Saaz1.75 oz Saaz Hops Pellet 3.5 Aroma 0 min 33.7%
5.20 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 419 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Palmer Pilsner
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 3 2 75 25 20
Mix tap and distilled 1-1 for 10 gallons. 2 grams of sulfate. 2 grams of calcium chloride. .5 tsp each
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 147 °F 90 min
20 qt Fly Sparge -- 170 °F 70 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.89 19.5  
Mash volume with grains 5.78 23.1  
Grain absorption losses -1.4 -5.6  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 3.76 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

Mash at 147° F (64° C) for 90 minutes. Boil for 90 minutes starting with 7-gallon pre-boil volume. Ferment at 50° F (10° C) for three weeks then let it rise gradually for 2-3 days to 65° F (18° C). lager for four weeks at 35° F (2° C).

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  • Last Updated: 2016-01-18 16:30 UTC